Charred Seasonal Vegetables
- Cooking Time10 mins
- DifficultyEasy
6 baby beetroots
4 courgettes
4 baby aubergine
8 baby carrots
6 baby squash
4 shallots
½ tsp Chia seeds
2 tbsp sunflower seeds
1 tbsp pumpkin seeds
110g yoghurt
½ cup garlic flowers
1. Wash all the vegetables well. Toast the seeds and nuts in a pan until fragrant.
2. Place all the vegetables onto a hot char-grill, (larger ones first). Close the lid of the BBQ. Leave for about 8 mins. Open and turn.
3. The aim is to try and burn off all the skins. Once tender remove and scrape off the burnt outsides. Randomly chop vegetables, mix together in a bowl with salt, oil and place on a plate.
4. Spoon over the yoghurt, and sprinkle with seed mix. Finish with garlic flowers.